All temperatures taken internally.
- Sanitizing Solutions, Testing Devices
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions in the cafe area.
Correction: Obtain a multi quat test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
Observation: Quat sanitizer at the cafe was at approximately 0ppm.
Correction: Multi-quat sanitizer should be at 150ppm-400ppm.
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03/23/2016 | Routine | |
All temperatures taken internally.
No violation noted during this evaluation. | 08/12/2015 | Risk Factor | |
All temperatures taken internally.
- Critical: Demonstration of Knowledge* (repeated violation)
Observation: No CFM
Correction: Complete and pass one of the four approved certified food managers course.
- Utensils - In-Use - Between-Use Storage
Observation: Thermometers improperly stored between uses.
Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
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02/04/2015 | Routine | |
All temperatures taken internally unless otherwise noted.
- Critical: Demonstration of Knowledge*
Observation: No CFM. No one is signed up for a ServSafe course yet.
Correction: Ensure that a full-time member of the staff gets signed up for a ServSafe or equivalent course. Then after receiving the certification, bring the certificate to the HHD to receive the Hampton CFM.
- Person in Charge
Observation: Food employees are not informed of their responsibility to report to their PIC information concerning their health and activities as they relate to diseases transmitted through food.
Correction: PIC is to advise employees of their responsibility to report in accordance with law information concerning their health and activities as they relate to diseases transmitted through food.
- Food Contact Surfaces - Cleanability*
Observation: The food contact surface of the vegetable slicer appears to be corroding.
Correction: Repair the slicer to prevent the blade from rusting.
- Non-Food Contact Surfaces
Observation: Shelves in the walk-in coolers, walk-in freezer, and throughout the kitchen have accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Handwashing Signage/Handwashing Facilities (repeated violation)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees. Missing signage at one hand sink in the kitchen, and the hand sink in the cafe.
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
- Lighting, Intensity
Observation: Less than 50 foot candles of light was noted under the vent hood where the stove and fryers are. Light meter reading at 32 ft candles.
Correction: Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Two spray bottles, with unknown liquid in them, are not properly labeled.
Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
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08/06/2014 | Routine | |
All temperatures are internal unless otherwise noted.
- Food Storage - Clean and Dry Location (repeated violation)
Observation: There are multiple boxes of food being stored on the floor of the walk in freezer.
Correction: Store all food 6 inches or more off the floor.
- Equipment and Utensils - Durability (corrected on site)
Observation: There is a paint brush being used to baste butter on sandwiches at the snack bar.
Correction: Replace. Equipment and utensils must be capable of maintaining their original characteristics in order to be easily cleaned and to prevent contamination of food.
- Temperature - Food Temperature Measuring Devices - Provided
Observation: The refrigerated display case containing PHF's at the snack bar does not have a thermometer.
Correction: Provide a thermometer.
- Equipment - Good Repair and Proper Adjustment
Observation: The table top food processor's white feeding plunger is damaged.
Correction: Replace.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: The hand sink at the entrance to the kitchen has a cup and can of air freshener resting on its ledges.
Correction: Remove. Hand sinks are to be used for handwashing only.
- Handwashing Signage/Handwashing Facilities
Observation: There isn't a handwashing sign posted at the snack bar hand sink.
Correction: Provide hand washing sign at the sink.
- Physical Facilities in Good Repair
Observation: There is a ceiling tile out of place in the snack bar 3 compartment sink area.
Correction: Place ceiling tile back in its position.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: There are 2 bottles of oven cleaner being stored with pastry papers in the snack bar cabinetry.
Correction: Store chemicals in their own designated area away from utensils, equipment, and food contact surfaces.
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01/15/2013 | Routine | |
All temperatures are internal unless otherwise noted. The remodel of the Cafe is complete and is approved for use by the facility. The Certified Food Manager's certification will expire before the next scheduled inspection.
- Food Storage - Clean and Dry Location
Observation: Boxes of dough are being stored on the floor of the walk in freezer.
Correction: Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Equipment - Good Repair and Proper Adjustment
Observation: Multiple shelves in Walk In 3 are rusted.
Correction: Resurface or replace.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The vents above the walk in freezer and walk in refirgerator doors are dusty.
Correction: Clean.
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09/26/2012 | Routine | |
All temperatures are internal unless otherwise noted. This facility is very clean and well maintained. I observed proper food handling, prep, and storage. The manager is very knowledgeable in food safety. She ensures her entire staff is properly trained in food safety.
- Lighting, Intensity
Observation: There is a light out in the hood over the hot holding cabinet.
Correction: Replace.
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06/25/2012 | Routine | |
All temperatures are internal unless otherwise noted. The sliced Turkey in the display case of the snack bar was at 44F. The unit needs to be serviced. Until then, store all Ready to Eat Potentially Hazardous food in the reach in refrigerator under the make line table.
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation (corrected on site)
Observation: Dinner rolls in the speed rack were not covered.
Correction: Cover food that is in storage.
- Single-Service and Single-Use, Characteristics*
Observation: Styrofoam food containers were being stored in a tinted plastic bag.
Correction: Store containers in their original packaging or clear plastic bags.
- Temperature - Food Temperature Measuring Devices - Provided
Observation: The digital thermometer at the snack bar was not working.
Correction: Replace battery.
- Single-Service and Single-Use Articles, Use Limitation
Observation: Soft plastic container being reused to store salad dressing.
Correction: Store food items in original container or use a durable plastic re-usable container.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: The following was found dirty:
>> Hobart Freezer 1 gasket was mildewed.
>> Hobart Refrigerator 1 gasket was mildewed.
>> The ice machine interior had slime on the interior surfaces.
Correction: Clean.
- Non-Food Contact Surfaces
Observation: There was mold observed on the duct tape of the walk in refrigerator compressor.
Correction: Clean.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Single use containers were not being stored inverted.
Correction: Store inverted to protect the food contact surfaces from contamination.
- Lighting, Intensity
Observation: Lights were out in Hobart 1 and 2 refrigerators.
Correction: Replace lights.
- Physical Facilities in Good Repair
Observation: The floor drain screen is missing under the 3 compartment sink.
Correction: Replace.
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03/22/2012 | Routine | |
All food temperatures are internal.
- Person in Charge
Observation: The certified food manager certificate has expired.
Correction: Bring or mail ten dollars and the old certificate to the environmental health office at 1320 Lasalle Ave. Hampton VA, 23669.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: The cheese in the top line of the make table in the snack bar was cold holding at 46*
Correction: Cheese was moved to the lower portion of the unit that was holding food at 41*. Ensure that all potentially hazardous food are held at 41* or below.
- Equipment - Good Repair and Proper Adjustment
Observation: The low boy freezer gasket is torn under the grill in the snack bar.
Correction: replace.
- Equipment - Cutting Surfaces
Observation: The color coded cutting boards in the main kitchen are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Non-Food Contact Surfaces
Observation: The netting on the dish shelf above the 3 compartment sink needs cleaning.
Correction: Clean or replace.
- Physical Facilities in Good Repair
Observation: There is a hole in the wall left of the three compartment sink at the snack bar.
Correction: Fill the hole so that the wall is smooth, durable, nonabsorbent and easily cleaned.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The following physical facilities need cleaning:
- walls around soap dispensors
- floor under the make table in the snack bar
- floor under the steamer
Correction: Clean.
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11/29/2011 | Routine | |
All food temperatures are internal.
CFM certificate is expiring in November. Bring the expiring certificate and ten dollars to renew registration as a CFM in Hampton to the environmental health office at 1320 Lasalle Ave. Hampton VA 23669.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: The snack bar soda fountain ice chute needs cleaning.
Correction: clean.
- Non-Food Contact Surfaces
Observation: The can opener on top of the microwave need cleaning in the main kitchen.
Correction: clean.
- Lighting, Intensity
Observation: A light bulb is burned out under the hood.
Correction: Replace.
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08/17/2011 | Routine | |
All food temperatures are internal unless otherwise noted.
Snack bar closed due to construction.
- Non-Food Contact Surfaces
Observation: The soda machine catch basin in the cafeteria needs cleaning
Correction: Clean
- Equipment and Utensils, Air-Drying Required
Observation: Ice buckets, utensils were observed cloth-dried rather than air-dried after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored. Cloth-drying may transfer microorganisms to equipment or utensils.
- Refuse - Storage Areas, Rooms, and Receptacles, Capacity and Availability
Observation: There is no trash can at the handsink in the dish machine room
Correction: Provide trash can at all handsinks
- Physical Facilities in Good Repair
Observation: The following structures are in need of repair:
-small holes in wall to right of large ice machine in kitchen
-scale build-up on floor under dish machine
Correction: Repair or Replace to make surfaces smooth, durable, and easily cleanable.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The following structures are in need of cleaning:
-wall below 3 compartment sink
-wall behind soda box storage rack in dry storage
Correction: Clean
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04/20/2011 | Routine | |
All food temperatures are internal.
2011 permit issued post in public view. Reviewed emergency hazards and employee health.
"MK" stands for "main kitchen"
"SB" stands for "snack bar"
- Food Storage - Clean and Dry Location
Observation: Boxes of food were stored on the floor or food stored less than 6" above the floor in the walk in freezer.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: According to the ""consume by"" date on the sliced ham in the display refrigerator, the food should have been discarded 3 ago.
Correction: Discard the food at this time and ensure all commercially processed RTE food is served, sold or discarded by the ""consume by"" date after opening. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Equipment - Good Repair and Proper Adjustment
Observation: The gasket on the fry freezer in the snack bar is torn.
Correction: Replace.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: The ice chute at the snack bar drinking machine has a small accumulation of mold.
Correction: Clean.
- Lighting, Intensity
Observation: Light bulb is out in the counter top display unit in the snack bar.
Correction: Replace.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The wall under the soap dispensor in the employee rest-room in the main kitchen needs cleaning.
Correction: Clean.
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12/08/2010 | Routine | |
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